This must change--I've been to several houses where the owner set up a proper bar in their basement, just minus the taps...we need more unlicensed businesses, we need such people to SELL BEER at their improvised bars...and food too! If you have spare rooms, charge people to crashhttps://twitter.com/QuasLacrimas/status/1006948438817366017 …
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I want to see more people get involved in business, in unexpected ways that are thoughtlessly prohibited in USA...I want people to become more aware of their skills, their assets, and how to use them...I want to see my friends and neighbors grow PROSPEROUS
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Haunted Forrest 🌲 Retweeted Haunted Forrest 🌲
for those worried that this would mean ending all health and safety regulations:https://twitter.com/380kmh/status/1006950494537994240 …
Haunted Forrest 🌲 added,
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Replying to @380kmh
Ah but in Japan (I'd imagine) Sushi chefs and assistants gotta go through a rigorous apprenticeship process but in the US any old Chinese/Korean/Hietnamese tong front can open up SAMURAI HIBACHI
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Replying to @jgeyser
overwhelming majority of food in Japan isn't sushi, though
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Replying to @380kmh
then dunno. Maybe high population density ,low attrition rates and a single type of cuisine leads to higher quality . In the US you have 10000 ethnic cuisines represented and the food all mostly suck, (chefs jump ship etc)
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Replying to @jgeyser
japan has wide diversity of domestic and foreign food too tho, and when I talk about food quality I don't just mean restaurants--but also packaged food and grocery stores
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Replying to @380kmh
Diversity of domestic food is no obstacle to quality (I wonder about the foreign). Also - I get the sense of a culture of perfection in skilled trades. Imagine that here where "the best is the enemy of good enough"
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I think a big factor is also the general culture of cleanliness in Japan--so many instances of ritual bathing and washing in Shinto, the "take your shoes off inside" rule, etc
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